In a large food processor fitted with an "S" blade, combine the walnuts, coconut, cinnamon, ginger, and salt. Secure the lid and pulse briefly, until the mixture looks like a coarse flour.
Add in the vanilla extract, shredded carrots, and dates and process again until the mixture looks crumbly. Be careful not to over-process the mixture, or it could become greasy. As soon as the mixture sticks together when pressed between your fingers, it's ready to roll.
Scoop the batter using a tablespoon or 1-ounce cookie scoop, and roll it between your hands to make a ball. Repeat with the remaining mixture and arrange the balls on a pan or plate lined with parchment paper. Roll the balls in extra coconut, if desired.
Place them in the fridge or freezer to let the carrot cake balls firm up for 1 hour. Once chilled, you can transfer the balls to an airtight container to store in the fridge for up to a week. I recommend eating these straight from the fridge, but they'll also hold up well in a packed lunch. They will become softer as they come to room temperature, so just keep in mind they will become squishier when not chilled.
Notes
Nutrition information is for 1 of 24 balls, assuming you get that many from this batch. This information is automatically calculated, and is just an estimate, not a guarantee.Note: This recipe works best with dates that are soft & squishy. They should be easy to split apart with your fingers to remove the pits. If your dates are not soft, try soaking them in very hot water for 10 to 15 minutes, then drain them before making this recipe.